Périgord Salad with Confit Duck
Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking
A summer salad from Périgord rich in confit duck, duck gizzards, cherry tomatoes, croutons and a raspberry vinaigrette, garnished with foie gras, walnuts and chives. Ideal for a light yet indulgent lunch or dinner.
MediumFrenchServes 2
Printable version with shopping checklist
Source Video
19m
Prep
0m
Cook
10m
Cleanup
29m
Total
Cost Breakdown
Total cost:$24.38
Per serving:$12.19
Critical Success Points
- • Properly emulsify the vinaigrette
- • Reheat the gizzards without burning them
- • Assemble the salad just before serving to keep it crunchy
Safety Warnings
- • Be careful of hot fat splatters when reheating.
- • Use a sharp knife to avoid slipping.
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